Ingredients:

  • 3 tbsp bread flour
  • 1 cup whole milk, divided
  • 4 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2.25 tsp active dry yeast
  • 1 tsp fine sea salt
  • 1 large egg, room temperature
  • 9 tbsp unsalted butter, divided
  • 1 tsp honey
  • 1 tsp flaky sea salt

Instructions:

  1. Make the Tangzhong: In a small saucepan, whisk 3 tbsp bread flour and 1/2 cup whole milk over medium heat until a thick, pudding-like paste forms (approx. 2 minutes). Remove from heat and let cool slightly.
  2. Activate Yeast: In a stand mixer bowl, combine the remaining 1/2 cup warm milk (105°F-110°F), sugar, and yeast. Let sit for 5-10 minutes until foamy.
  3. Mix Dough: Add the cooled Tangzhong, egg, 4 cups all-purpose flour, and 1 tsp fine sea salt to the yeast mixture. Mix on low speed with a dough hook until a shaggy mass forms.
  4. Knead and Enrich: Gradually add 6 tbsp of softened, cubed butter. Increase speed to medium and knead for 8-10 minutes until the dough is smooth, elastic, and passes the windowpane test.
  5. First Rise: Place dough in a greased bowl, cover, and let rise in a warm, draft-free spot for 60-90 minutes until doubled in size.
  6. Shape: Punch down dough and divide into 18 equal pieces (approx. 55g each). Roll into smooth balls and place in a greased 9x13 inch baking pan.
  7. Second Rise: Cover the pan and let the rolls rise for an additional 45 minutes.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 15 minutes or until the tops are golden brown and reach an internal temperature of 190°F.
  9. Glaze: Melt the remaining 3 tbsp butter and whisk with 1 tsp honey. Brush the glaze over the hot rolls and sprinkle with flaky sea salt.